Sumatra

Roast: Medium · Body: Syrupy, heavy · Notes: Dark chocolate, dried fruit, earth

Wet-hulled in Aceh. Tastes like nothing else on this page.

Sumatran coffee is processed by Giling Basah — wet-hulling — where the bean is hulled while still damp. It's a method that exists nowhere else at scale, and it produces a cup that's unmistakable: low acidity, syrupy body, dark chocolate and dried fruit over an earthy base that lingers a long time.

Grown by members of the Koperasi Baitul Qiradh Baburrayyan cooperative around Takengon.

Divisive on purpose — people who like Sumatra don't want anything else. If you find most coffee too bright or too thin, start here.

Origin: Aceh, Takengon, Sumatra, Indonesia · Cooperative: Koperasi Baitul Qiradh Baburrayyan (KBQB) · Varieties: Tim Tim, Typica, Ateng, Onan Ganjang, Jember · Altitude: 1,100–1,600 m · Process: Giling Basah, wet-hulled

Roasted to order and shipped the day it's roasted. Roasting queue plus USPS Standard is typically 5–10 business days total. Free US shipping.

Grind guide: Coarse for French press or cold brew · Standard for drip and pour-over · Espresso for machines and moka pots · Whole Bean if you grind your own.